White Beans with Red Curry and Fresh Tomatoes
A quick, creamy, and fragrant skillet of white beans in red curry, brightened by the freshness of tomatoes and chives. Perfect for an affordable, nourishing dinner, ready in just 15 minutes!
The recipe that has saved me countless times on weeknights! It literally takes 15 minutes to make, requires just 5 ingredients (not counting salt, pepper, olive oil, and serving elements), and it’s super budget-friendly. The key is to choose a good-quality curry paste: I use B-Spicy — truly amazing products made with love right here in Montréal.
Tips for a perfect recipe:
-
Choose a high-quality curry paste, it makes all the difference. B-Spicy is an excellent option: aromatic without being overly salty.
-
Mash only half the beans: that’s the secret to a creamy texture while still keeping some whole for a satisfying bite.
-
Use homemade or low-sodium broth if possible, especially if your curry paste is already salty.
-
Taste before adding salt: some curry pastes are already heavily seasoned.
-
Add a splash of coconut milk for an even creamier, slightly sweet version.
-
Serve with well-toasted bread (like naan or sourdough) to soak up all that delicious sauce.
Heat a large skillet over medium-high heat and add the olive oil and shallots. Sauté for about 3–4 minutes, then stir in the curry paste. Mix well, then add the white beans and pour in the broth or water. Bring to a boil, then reduce the heat and let simmer for 5 minutes.
Using a potato masher, mash about half of the beans directly in the pan to create a creamy texture. Let simmer for another 5 minutes until the mixture is thick and creamy but still has some whole beans for texture. Season with salt and pepper to taste.
Serve in bowls and top with fresh cherry tomatoes and chopped chives. Enjoy with toasted naan or sourdough bread for dipping. SO good.
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.